Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, minty potato frittata(kuku). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe.
Minty potato frittata(kuku) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Minty potato frittata(kuku) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Minty potato frittata(kuku):
- Take 400 grams potatoes
- Prepare 4 large eggs
- Prepare Half teaspoon turmeric powder
- Take Salt
- Make ready Cooking oil
- Make ready 2 tea spoons dried mint
- Make ready One-third teaspoon baking powder
- Take 1 table spoon chopped walnuts(optional)
Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast, brunch or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions.
Steps to make Minty potato frittata(kuku):
- Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
- Add salt,turmeric,mint and chopped walnuts(if using). Crack the eggs and add to kookoo mixture in bowl. Mix them using a whisk or fork.When everything well combine and mixture become smooth,add baking powder and mix gently.
- Heat the oil in non-stick frying pan which has lid. When the oil hot, pour kuku mixture into the pan. Using back of a spoon make it flat and even. Cover the pan. Lower the flame. Let one side of kuku become golden about 30 minutes. Remove the lid. Cut kuku to 4 equal pieces. Turn the pieces and let them cook for about 15 minutes. Both sides should be golden crispy.
- Put kuku pieces on kitchen towel to absorb excess oil.
Pour in some eggs and you have an easy. Invert a plate over the skillet and flip the frittata onto the plate. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Potato and Broccolini Frittata Adapted, barely, from Easy Vegetarian One-Pot Meals via Leite's Culinaria. Even if I know the thinner ones are more traditional, I like a frittata, especially a dinner version, to have a little bulk and this perfectly fit the bill, and leftover slices make a pretty great.
So that is going to wrap this up for this exceptional food minty potato frittata(kuku) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
